Asparagus Mousse With Smoked Salmon Recipe

Cooking Directions

• STEP 1.Start by blanching the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to cool.
• STEP 2.In a food processor, blend the blanched asparagus, cream cheese, lemon juice, salt, and pepper until smooth and creamy.
• STEP 3.Transfer the mixture to a piping bag and pipe into individual serving glasses or ramekins.
• STEP 4.Refrigerate for at least 2 hours to set.
• STEP 5.Before serving, top each serving with a slice of smoked salmon and garnish with fresh dill or chives.
• STEP 6.Serve with crackers or toasted bread.

Cooking Tips

• Make sure to trim the tough ends of the asparagus before blanching.
• For a smoother mousse, strain the asparagus mixture through a fine-mesh sieve before piping into glasses.
• You can prepare the asparagus mousse a day in advance and keep it refrigerated until ready to serve.

Storage and Serving

• Store any leftover asparagus mousse in an airtight container in the refrigerator for up to 2 days.
• Serve the mousse chilled for the best flavor and texture.
• Garnish with additional fresh herbs or lemon zest for an extra pop of flavor.